just before making this tart i almost changed my mind and used apricots instead. i'm glad that i first made the dessert as it was intended, but next time, i think i will use apricots, which i would halve and place cut-side down in the baked shell. i think blueberries and diced strawberries would be delicious, too. in my oven, set for 375˚f as the recipe instructed, the tart threatened to burn twice: once when just baking the crust and a second time when the filling was setting, so i ended up turning it down to 350˚f after about 15 minutes. you know your oven best - bake accordingly.

7 tablespoons unsalted butter

1/3 cups sugar

1/4 teaspoon vanilla extract

1 cup, plus 1 tablespoon all-purpose flour

pinch of salt

1/2 cup sugar

2 large eggs

1/4 cup all-purpose flour

pinch of salt

1 teaspoon vanilla extract

1 stick unsalted butter (1/2 cup)

2 containers (6 ounces each) fresh raspberries

arrange rack in center of oven. heat oven to 375˚f. melt butter; stir together melted butter, sugar, vanilla extract, flour and salt just until it comes together. transfer dough to a 9-inch tart pan with a removable bottom. using fingertips, press dough evenly into bottom and up sides of tart.

place pan on baking sheet. bake crust 15-18 minutes, or until golden brown. remove from oven; place on rack and let cool completely.

in medium bowl, whisk together sugar, egg, vanilla extract, flour and pinch of salt. cut up butter and place in small saucepot with a pale bottom set over medium-low heat. let butter cook 6 minutes, or until it reaches a golden brown, swirling saucepot occasionally. it will foam and bubble twice before turning - once it turns brown and smells nutty, take it off the heat immediately to prevent burning.

(the original recipe now instructs you to transfer the browned butter to a glass measuring cup immediately - this is to prevent further browning. i didn't do this, but i also knew that i was inviting disaster if i didn't move quickly. i was fine, but you decide your own comfort level.)